Lisa Profile - (10140043)

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Member Since: Sep. 2007
Cooking Level: Not Rated
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Recipe Reviews 3 reviews
Indian Chapati Bread
very tasty. i'm west indian and we make a similar "roti" so i know that its crucial to allow the dough to rest before cooking in order for it so get puffy (the longer the better but like others have said 30 minutes minium). in addition, i put the cooked chapati on a small bowl (smaller than the chapati) and microwave it on hi for about 20 to 30 seconds. puffs up each time!

4 users found this review helpful
Reviewed On: Jan. 31, 2010
Baked Macaroni and Cheese I
WOW! This was really good! I used about 6 slices of bacon, removed from the pot when browned and then I used about 2 tsps of the bacon drippings to saute the chopped onions and garlic for a little extra flavour. After removing the onions and garlic I used the same pot to make the sauce. When adding the milk i added only about 1/4 cup at a time while constantly whisking to ensure that it would be smooth. Before adding the cheese i removed the milk from the direct heat and allowed it to cool for a moment so that it wouldn't be grainy. Best mac n cheese my family has ever had! Thanks so much for sharing!

3 users found this review helpful
Reviewed On: Dec. 3, 2008
Roast Sticky Chicken-Rotisserie Style
THANK YOU so much Sue Rogers for sharing this incredibly EASY and flavourful recipe!! I did not marinate the chicken overnight since I didn't have enough time but it was still THE most melt-in-your-mouth delicious chicken ever! To the rub ingredients I added around 1/2 teaspon ground ginger and decreased the salt by half the amount specified. In each bird cavity I added 1 onion, quartered, 4 garlic cloves, chopped, and chopped pimento peppers (to taste). I added some washed, new (medium sized) potatoes at the begining of the roast time. An hour before the roast was finished I added some baby carrots. My son who prefers not to eat ANY type of meat couldn't help but to "sample" the chicken again and again even before it was on the table! This will become one of my "signature" dishes. THANK YOU SUE!

1 user found this review helpful
Reviewed On: Dec. 1, 2008
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